This spicy, creamy and fragrant Curry Spaghetti Alfredo is the ultimate West Indian-inspired pasta and is guaranteed to have you sweating, in the best way possible. Starting with a green seasoning of aromatics, the base is cooked with curry powder, cumin and garam masala until it becomes dark and rich. A splash of cream combines the spices and creates a creamy pasta sauce with flecks of heat throughout. A generous handful of Parmesan brings the dish together for a seriously delicious combo inspired by the West Indies and Italy.
Related: West Indian Egg Curry and Roti
ingredients
directions
Bring a large pot of salted water to boil. Add the spaghetti and cook until al dente, reserving ¼ cup of pasta water.
Meanwhile make the green seasoning: in a small food processor, add green onions, onion, garlic, thyme, basil, pepper, and 4-5 tablespoons of water. Blend until smooth.
Melt butter in a deep sauté pan over on medium-high heat. Add the curry, garam masala and cumin. Cook for 1 minute, until dark and fragrant, then add the green seasoning. Continue to cook stirring often for 5 minutes, until dark brown.
Stir in the cream, Parmesan and season generously with salt and pepper to taste. Bring to a boil then reduce.
Add the cooked spaghetti along with a ¼ cup of the pasta water. Toss until coated in the sauce.
To serve, twirl the spaghetti on a fork and arrange in a “bird’s nest” in a pasta bowl. Sprinkle generously with Parmesan and fresh torn basil.
